JPH0654660A - Sweetening composition - Google Patents

Abstract

PURPOSE: To obtain a sweet compsn. containing erythritol, sorbitol and specified glucose oligomer which is useful as a sweet base for a low-calorie food such as an instant pie filling. CONSTITUTION: This compsn. contains (A) 5 to 50 wt.% erythritol, (B) 30 to 80 wt.% sorbitol, (C) 5 to 25 wt.% glucose oligomer having 10 to 30 DE (preferably 20 to 23), and fructose, maltitol and aspartame.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a composition which is useful in forming instant food products and which is sweet and which has a relatively low caloric content and use in products such as instant fillings and instant bakery creams. It has a satisfying texture.

[0002]

BACKGROUND OF THE INVENTION The recent trend in diets has focused significantly on low calorie products that minimize obesity. One way to reduce the caloric content of sweet products, such as pies, puddings, is to replace some or all of the normally sweet sucrose with low-calorie equivalents. There are many alternative sweeteners that have been proposed and divided into classes. The first class consists of high-strength synthetic sweeteners, such as saccharin and aspartame, which are several times sweeter per weight / weight than sucrose. The second class of alternative sweeteners consists of about 0.5-1.5 times sweeter products of sucrose in equivalent weight / weight. An example of these sweeteners is fructose, the so-called sugar alcohol,
In particular sorbitol, maltitol and erythritol.

The substitution of sucrose by one or several of the above sweeteners poses taste and texture problems. Intense sweeteners provide a bitter taste with the desired sweetener. Because they are much sweeter than sucrose, they can only be used at very low concentrations. Moreover, its concentration causes a reduction in terms of the bulk of the food product of which they form a part. It is difficult to find an alternative because of this loss of bulk required by non-sweet, low-calorie products that exhibit a texture effect similar to sucrose. Alternative sweeteners that have a sweetener similar to that of sucrose and therefore do not cause bulk loss often have drawbacks such as aggressive calorie distribution, sweeteners that are detectively different from sucrose and possible side effects when used in large amounts. , Have diarrhea, for example.

Erythritol, which has recently been developed as an alternative sweetener, possesses 60% of the sweetening power of sucrose and has the additional advantage of being highly crystalline, non-caloric and non-cariogenic. Therefore, erythritol has been proposed for many applications as a partial or total replacement for sucrose. For example, in chocolate (Japanese Patent Application No. Sho 63-255)
828) and other sugar alcohols in a cake (Japanese Patent Application No. 63-144747), ice cream (Japanese Patent Application No. 63-94510) and hard candy (European Patent Application No. 303295). used. However, while erythritol is an excellent alternative to sucrose, its crystallization tendency has been found to be disadvantageous in certain applications, such as subjecting to freeze and thaw operations in the product.

Other sugar alcohols used on the market are sorbitol and maltitol. Both of these compounds have a pleasing flavor, but too much sorbitol causes diarrhea in sensitive individuals, and the use of maltitol alone, at least in instant pie fillings and instant bakery creams, results in an unsatisfactory texture. Is being given to give.

[0006]

The present inventors, however, have now found a composition with erythritol and sorbitol which is used as a base for sweet products, for example as instant pie fillings and instant bakery creams and which does not have the abovementioned disadvantages. .

[0007]

Accordingly, in accordance with the present invention, compositions suitable as a sweetening base for sweet, reduced calorie food products are erythritol, sorbitol and D.
It is characterized by having a glucose oligomer of E10 to 30.

"Glucose oligomers" are glucose polymers that are produced commercially by restricted acids or by enzymatic hydrolysis of starch. The hydrolyzate is characterized by its DE (textrose equivalent) number, which is the reducing power of the hydrolyzate expressed as D-glucose on a dry basis, but with more or less units. Having polygomeric properties, low or high D
The number of glucose units in the E compound is also indicated.

The compositions also contain low-calorie sweeteners, especially fructose or maltitol, or strong sweeteners, for example small amounts of aspartame according to taste. The composition according to the invention comprises 5 to 50% by weight of erythritol, 30 to
5% to 25% of 80% by weight sorbitol and DE10 to 30
It is preferred to have weight percent glucose oligomers. Fructose or maltitol, if present, can comprise up to 35% by weight of the composition, preferably 2-12%. This percentage is based on the total weight of erythritol, sorbitol, glucose oligomers and other sweeteners in the composition.

Glucose oligomers of DE 10-30 are produced by the limited hydrolysis of starch.
Starch is a commercially available starch, but corn or wheat starch is preferred. Glucose oligomers are so-called DE20-30 glucose syrups or DE10-20 maltodextrins. The glucose oligomer has a DE of 15 to 20, preferably 20 to
It is preferable to have 23. The glucose oligomer is
It is preferably a spray dried product.

Erythritol, and if any, maltitol, if present, have a particle size of less than 300 microns, avoiding a "sandy" mouthfeel for products using the composition.

[0012]

The invention is illustrated by the following examples in which the composition according to the invention is used for producing instant pie fillings and instant bakery creams. A typical pie filling is with a composition according to the invention,
It contains pregelatinized starch, water, hardeners, preservatives and flavors, while typical bakery creams have additional ingredients: pregelatinized starch, water, milk solids,
Contains hardeners, colorants and flavors.

The instant pie fillings and instant bakery creams shown in the examples below were
It is evaluated in part by one test method: Penetrometer The penetrometer measures the penetration depth of a standard cone filling from a fixed height above the test material. Higher values indicate less firm products. Stevens Texture Analyzer The Stevens Texture Analyzer measures the force required on a standard cone to penetrate a test material to a constant depth. Baking test The baking test measures the stability of the pie filling or bakery cream during the baking process, before and after baking.
It consists of measuring the width of a standard size piece of product on a baking dish. The increase is expressed as a percentage of the initial width 1
It should be as small as one piece and as small as possible.

Example 1 Instant pie fillings Instant pie fillings are prepared by mixing together two compositions in a Hobart mixer. The first composition was constant throughout the series of runs, 150 parts by weight pregelatinized corn starch, 10 parts by weight citric acid and 1 part water.
Manufactured at 000 parts by weight. The second composition is a sweetener,
It changes as follows.

(A) (b) (c) (d) (e) (f) crystalline maltitol 300 210 120---crystalline sorbitol---135 180 150 crystalline erythritol-90 180 135 90 90 crystalline Fructose---30 30 20 Spray dried corn-----40 Glucose Oligomer DE 20-30 Six instant pie fillings were evaluated by a penetration meter, a Steven texture analyzer and a baking test. Composition: (a) (b) (c) (d) (e) (f) Penetration meter after 0 minutes 313 308 313 318 318 318 308 Penetration meter after 15 minutes 285 295 288 292 291 295 Stephen texture analyzer after 15 minutes 81 80 82 83 76 78 Stephen texture analyzer after 60 minutes 86 81 84 85 80 81 Baking test 68.4 71.4 68.4 52.4 77.8 70 A composition in which the sweetening ingredient is primarily maltitol ( a And (b) results in a slight Tekusuchiya and rich without pie fillings. A pie filling containing a large amount of erythritol (c) becomes hard and has no aftertaste after baking and cooling, probably due to erythritol crystallization. The pie fillings represented by (d) and (e) tend to crystallize. The pie fillings (f) according to the invention have good baking stability, good structure, satisfactory sweetness, good mouthfeel after thawing, and good storage stability (10 days at 40 ° C). The fructose-free analogue composition is less sweet, but still satisfactory. The pie filling according to (f) is 32% lower in calories than the comparative filling where the sweetener is 300 parts by weight sucrose.

Example 2 Instant bakery cream An instant bakery cream is prepared with the two compositions in the same manner as in Example 1. One of them remains constant throughout the course of practice. The constant composition is 100 parts by weight of pregelatinized corn starch, 80 parts by weight of whole milk solids, trade name LACTICOL F336.
7 parts by weight (KELCO International) colorant (E102 / E110) and 1 part by weight of flavor (vanilla aroma powder) and 1000 parts by weight of water. The second sweetener composition varies as follows: (a) (b) (c) crystalline maltitol-112 56 crystalline sorbitol 112-56 crystalline erythritol 65 65 65 crystalline fructose 15 15 15 The spray dried corn 20 20 20 glucose oligomer DE 20-30 composition is evaluated by a penetrometer, Steven's texture analyzer and baking test. The results are as follows: Composition (a) (b) (c) Penetration meter after 0 minutes 340 335 351 Penetration meter after 15 minutes 278 272 278 Stephen texture analysis after 15 minutes. 105 105 115 107 Steven Texture Analyzer after 60 minutes 185 168 162 Baking test 33.3 68.4 77.4 Instant bakery cream (b) has a bad texture and is muddy. The bakery cream (c) is better in this regard, but not as good as the preferred formulation (a) in the present invention.

In all three formulations, the sweetener is sucrose-2.
26 than the equivalent bakery cream which is 12 parts by weight
Have% low calories.

[0018]

The sweetening composition according to the present invention is effective for producing a sweet low-calorie food.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification number Internal reference number FI Technical display location A23L 1/48 (72) Inventor Johann Augusta Maria Anton Peremans Belgium, Berchiem, Marcel・ Aubrutain Lahn, 69

Claims (10)

[Claims] 1. Erythritol, sorbitol and DE
A composition suitable as a sweetness base for sweetened, reduced calorie foodstuffs, characterized in that it has 10 to 30 glucose oligomers. 2. Glucose oligomer is DE10-2
A composition according to claim 1 having 5, preferably 20-23. 3. The composition according to claim 1, which also contains fructose and / or maltitol. 4. A composition according to claim 1, which also contains a strong sweetener, such as aspartame. 5. The composition according to claim 1, wherein the glucose oligomer is spray-dried. 6. A composition according to any of claims 1 to 5, wherein erythritol and maltitol, if present, have a particle size of less than 300 microns. 7. Erythritol 5 to 50% by weight, 30 to
80% by weight sorbidol and DE 10-30 5-25
7. A composition according to any of claims 1 to 6 having a weight% glucose oligomer. 8. A composition according to claim 1, which has up to 35% by weight of fructose. 9. An instant pie filling, characterized in that it comprises pregelatinized starch, water, a flavor and the composition according to any one of claims 1 to 8. 10. A bakery cream comprising pregelatinized starch, water, flavors, milk solids and the composition according to any one of claims 1 to 8.